A CHEF from Crewe has set himself the toughest culinary challenge of his career – to produce a six course banquet with every single ingredient locally sourced in Cheshire.

Sous chef Mark Fletcher, who works at Nunsmere Hall Hotel near Northwich, is determined that for the banquet on July 23 he will source everything from within a 30-mile radius of the hotel.

And he will not be limiting his ‘Made in Cheshire-Totally’ challenge simply to the beef, pork, fish, vegetables and cheese.

Over the next few weeks he will scouring the county to find locally produced sugar, salt, flour, yeast, and even bottled water, oils and vinegars.

He said: “If it’s not from Cheshire or within a 30-mile radius, it will not be on the menu. I want to see how far and serious you can take local food.”

All the vegetables will be sourced from even closer to the hotel’s kitchens – from Nunsmere’s own extensive kitchen gardens.

He added: “We will be sourcing the beef and pork as usual from The Great Tasting Meat Company at Nantwich, but for this occasion I am planning to see the livestock personally before they go to market. I want to make sure we have the very best.”